Description
Ina Garten’s Pumpkin Cheesecake
This pumpkin cheesecake recipe from Ina Garten’s “Barefoot Contessa Family Style” cookbook delivers a perfectly spiced, creamy dessert that will leave your taste buds in autumn heaven. It’s ideal for any gathering, with a smooth pumpkin filling and a delightful graham cracker crust. Get ready for a cozy flavor journey that everyone will adore!
For the crust:
1 1/4 cups crushed graham crackers
5 tbsp melted unsalted butter
2 tbsp sugar
For the filling:
3 packages cream cheese (8 oz each)
1 1/2 cups sugar
15 oz pure pumpkin puree
1/4 cup sour cream
1 tbsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 tsp salt
4 large eggs, lightly beaten
Directions:
1. Preheat oven to 325°F.
2. Make crust, bake 10 mins.
3. Mix filling ingredients, pour over crust.
4. Bake in water bath 1.5 hrs.
5. Chill 8 hrs.
Prep Time: 35 mins
Kcal: 507
Step-by-Step Guide
1. Prepare the Crust: Combine 1 1/4 cups crushed graham crackers, 2 tbsp sugar, and 5 tbsp melted unsalted butter in a bowl. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake at 325°F for 10 minutes, then set aside to cool slightly. Reduce oven temperature to 300°F.
2. Make the Filling: Using a stand or hand mixer, beat 3 packages of softened cream cheese with 1 1/2 cups sugar until smooth and creamy. Scrape down the bowl. Add 15 oz pumpkin puree, 1/4 cup sour cream, 1 tbsp pumpkin pie spice, 2 tsp vanilla extract, and 1/2 tsp salt. Mix until fully incorporated.
3. Incorporate Eggs: With the mixer on low speed, gradually add the 4 lightly beaten eggs. Mix just until blended—overmixing incorporates too much air and can cause cracking.
4. Prepare Water Bath: Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water seepage. Place the pan in a large roasting dish. Pour the filling over the crust.
5. Bake: Place the roasting dish in the oven, then carefully pour hot water into the dish until it reaches halfway up the sides of the springform pan. Bake at 300°F for 1 hour and 30 minutes. The center should be set but still slightly wobbly.
6. Cool & Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove, cool completely at room temperature, then refrigerate for at least 8 hours or overnight before serving.
Serving Suggestions
Serve each slice with a generous dollop of freshly whipped cream or a drizzle of salted caramel sauce. For a festive touch, garnish with candied pecans or a sprinkle of cinnamon. Pair with a cup of strong coffee or spiced chai tea for the ultimate autumn dessert experience.
How-to Summary
Create a graham cracker crust and pre-bake. Blend cream cheese, sugar, pumpkin, spices, and eggs for the filling. Pour into the crust and bake in a water bath at 300°F for 90 minutes. Cool slowly in the oven, then chill thoroughly overnight before serving.
Frequently Asked Questions
Can I use fresh pumpkin puree? Yes, but ensure it is thick and has a similar consistency to canned puree. Excess moisture can ruin the texture.
What if I don’t have a springform pan? It is highly recommended for easy removal. A deep 9-inch pie dish can work, but serving will be messier.
How do I prevent cracks? The water bath is key. Avoid overmixing the eggs and do not open the oven door during baking. The slow cooling process also helps.
Can I make this ahead of time? Absolutely. This cheesecake tastes even better after 1-2 days in the fridge, making it perfect for holiday planning.
Can I freeze pumpkin cheesecake? Yes. Wrap the chilled cheesecake tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling. Ensure all ingredients are at room temperature.
- Overbeating the batter after adding the eggs, which incorporates too much air and causes cracking.
- Inadequately wrapping the springform pan for the water bath, resulting in a soggy crust.
- Skipping the slow cool-down in the oven, which can cause the cheesecake to fall and crack from sudden temperature change.
- Cutting into the cheesecake before it has fully chilled, resulting in a messy slice.
Conclusion
Ina Garten’s Pumpkin Cheesecake is a masterclass in balancing rich, creamy texture with warm autumn spices. By following the detailed steps, utilizing the water bath technique, and allowing proper chilling time, you will create a stunning, crack-free dessert that is sure to become a seasonal tradition. Its make-ahead nature and elegant flavor profile make it the perfect centerpiece for any fall celebration.